Ingredients
- 1 ounce saltpeter
- ½ pint molasses or ¼ pound brown sugar
- coarse sea salt
- hams or shoulders
Directions
1
Make a pickle with salt, water, saltpeter, and molasses or brown sugar.
2
Pack hams closely in a barrel, sprinkle with a little salt, and pour the boiling hot pickle over them.
3
Let them cure for two weeks.
4
Remove hams, drain for a few days, and smoke to taste using corn-cobs or sawdust.
5
To store, wrap hams in brown paper and place in a tight bag to keep flies out.
6
Alternatively, slice the ham, trim off the rind, and pack in a stone jar, covering with melted lard to exclude air.
7
When needed, scrape off the lard, remove a layer of meat, and return the lard immediately to the jar.